Hake & Squid Casserole

Name: Hake & Squid Casserole
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 200 g Hake (fresh or frozen); 200 g Squid rings (fresh or frozen); 50 g Frozen peas; 1 Large potato (cut into small cubes); 2 Garlic cloves (sliced); 1 Red pepper (sliced); Olive oil; 1 Fish flavoured stock cube (crumbled up); 1 Tbsp Yellow food colourant; 70 cl Water; Salt

Miggy Loves Food @cook_13949308

Spain

Hake & Squid Casserole Recipe

Miggy Loves Food @cook_13949308

Spain

Hake & Squid Casserole Recipe

Saved

Ingredients

45 mins

2 servings

200 gHake (fresh or frozen)
200 gSquid rings (fresh or frozen)
50 gFrozen peas
1Large potato (cut into small cubes)
2Garlic cloves (sliced)
1Red pepper (sliced)
Olive oil
1Fish flavoured stock cube (crumbled up)
1 TbspYellow food colourant
70 clWater
Salt

Saved

Steps

45 mins

1

1: Grab a cooking pot, cover the base with olive oil and heat up. Add the sliced up garlic and fry until near golden brown.
2: Add the fish stock cube, salt to your own liking, the yellow food colourant and stir.
3: Add the potatoes and the water. Cover up and cook for around 30 minutes on medium to high heat.
2

4: Add the hake, the squid rings, the peas and the red pepper. Cover back up and leave it to cook for another 10 minutes. When ready, remove from the stove and leave aside for 5 minutes before serving.
5: Enjoy… With a loaf of fresh crusty bread for dipping in the delicious sauce!